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–+ servings
Nicole Grace

Short Rib Ragu with Parmesan Mashed Potatoes: A Delightful Meal!

A delightful meal featuring tender short ribs in a rich ragu sauce served over creamy Parmesan mashed potatoes.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds bone-in beef short ribs
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic minced
  • 1 can 14.5 ounces crushed tomatoes
  • 1 cup red wine
  • 2 cups beef broth
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pound pasta such as pappardelle or fettuccine
  • 2 pounds russet potatoes peeled and cubed
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Preheat the oven to 325°F. Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes. Remove and set aside.
  2. In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 2-3 minutes.
  4. Stir in the crushed tomatoes, beef broth, oregano, thyme, and return the short ribs to the pot. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender and falling off the bone.
  5. While the ragu is cooking, prepare the mashed potatoes. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
  6. Add the butter, milk, and Parmesan cheese to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
  7. Once the short ribs are done, remove them from the pot and shred the meat, discarding the bones. Return the shredded meat to the sauce and stir to combine.
  8. Cook the pasta according to package instructions. Drain and toss with the ragu. Serve the pasta topped with Parmesan mashed potatoes.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 45gProtein: 40gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 18gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a richer flavor, add a tablespoon of tomato paste when sautéing the vegetables.
  • Substitute the red wine with beef broth for a non-alcoholic version, or use a splash of balsamic vinegar for added depth.

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